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食マネジメント学部 MENU 学部コンセプト 学部長メッセージ 学部の特長 食を学ぶとは 学びの特長 連携機関 施設・設備 学部ポリシー＆外部評価 学部パンフレット  教育内容 学べること カリキュラム 共同プログラム 海外プログラム 学生活動 学生インタビュー 正課・課外活動 教員紹介 卒業後の進路 卒業後の進路 内定者の声 入試・学費について 食マネジメント学部 関連書籍 交通アクセス お問い合わせ English Site 立命館大学 食マネジメント学会 立命館大学 食総合研究センター 正課・課外活動 08.29 課外 2022 和田教授の研究グループの論文がMultisensory Research (IF=2.286)に受理されオンライン公開されました。  [受理日時]　2022年7月30日[雑誌名]　Multisensory Research (IF=2.286)[タイトル]　Odor-Induced Taste Enhancement Is Specific to Naturally Occurring Temporal Order and the Respiration Phase[著　　者]Shogo Amano, Takuji Narumi, Tatsu Kobayakawa, Masayoshi Kobayashi, Masahiko Tamura, Yuko Kusakabe and Yuji Wada[責任著者]Yuji Wada[doi]　10.1163/22134808-bja10080[URL]　https://brill.com/view/journals/msr/aop/article-10.1163-22134808-bja10080/article-10.1163-22134808-bja10080.xml[要　　旨]Interaction between odor and taste information creates flavor perception. There are many possible determinants of the interaction between odor and taste, one of which may be the somatic sensations associated with breathing. We assumed that a smell stimulus accompanied by inhaling or exhaling enhances taste intensity if the order is congruent with natural drinking. To present an olfactory stimulus from the identical location during inhalation and exhalation, we blocked the gap between the tube presenting the olfactory stimulus and the nostril. Participants breathed and ingested the solution according to the instructions on the screen and evaluated the solution’s taste intensity. Vanilla odor enhanced the sweet taste in both retronasal and orthonasal conditions when the order of stimuli was congruent with natural drinking, but it did not do so in either condition when they were incongruent. The results suggest that breathing is a determinant of odor–taste interaction. The methods of presenting olfactory stimuli used in this study were compared and discussed in relation to those used in previous studies. Odor-induced taste enhancement depends on the time order of smell with breathing and taste congruency in natural drinking. Taste enhancement was induced by odor in both conditions by minimizing differences in odor presentation between them.本研究は科研費基盤研究（A)「 おいしさを形成する多感覚統合の解明」（研究代表者：和田有史）の一部として行いました。-->  [受理日時]　2022年7月30日[雑誌名]　Multisensory Research (IF=2.286)[タイトル]　Odor-Induced Taste Enhancement Is Specific to Naturally Occurring Temporal Order and the Respiration Phase[著　　者]Shogo Amano, Takuji Narumi, Tatsu Kobayakawa, Masayoshi Kobayashi, Masahiko Tamura, Yuko Kusakabe and Yuji Wada[責任著者]Yuji Wada[doi]　10.1163/22134808-bja10080[URL]　https://brill.com/view/journals/msr/aop/article-10.1163-22134808-bja10080/article-10.1163-22134808-bja10080.xml[要　　旨]Interaction between odor and taste information creates flavor perception. There are many possible determinants of the interaction between odor and taste, one of which may be the somatic sensations associated with breathing. We assumed that a smell stimulus accompanied by inhaling or exhaling enhances taste intensity if the order is congruent with natural drinking. To present an olfactory stimulus from the identical location during inhalation and exhalation, we blocked the gap between the tube presenting the olfactory stimulus and the nostril. Participants breathed and ingested the solution according to the instructions on the screen and evaluated the solution’s taste intensity. Vanilla odor enhanced the sweet taste in both retronasal and orthonasal conditions when the order of stimuli was congruent with natural drinking, but it did not do so in either condition when they were incongruent. The results suggest that breathing is a determinant of odor–taste interaction. The methods of presenting olfactory stimuli used in this study were compared and discussed in relation to those used in previous studies. Odor-induced taste enhancement depends on the time order of smell with breathing and taste congruency in natural drinking. Taste enhancement was induced by odor in both conditions by minimizing differences in odor presentation between them.本研究は科研費基盤研究（A)「 おいしさを形成する多感覚統合の解明」（研究代表者：和田有史）の一部として行いました。 BACK LET'S SHARE サイトマップを開く トップページ 学部コンセプト 学部長メッセージ 学部の特長 食を学ぶとは 学びの特長 連携機関 施設・設備 学部ポリシー 教育内容 学べること カリキュラム 共同プログラム 海外プログラム 学生活動 学生インタビュー 正課・課外活動 教員紹介 卒業後の進路 卒業後の進路 内定者の声 入試・学費について 食マネジメント学部 関連書籍 交通アクセス お問い合わせ English Site 大学院 食マネジメント研究科 食マネジメント学部公式YouTube 食マネジメント学部 世界をおいしく、おもしろく。 Beyond Borders of サイトポリシー プライバシーポリシー © Ritsumeikan Univ. All rights reserved.